Healthified Slow-Cooked Chili with Pasta

 

2

(14.5-ounce) cans Muir Glen® no-salt-added diced tomatoes, undrained

1

(15-ounce) can Progresso® garbanzo beans (chickpeas), rinsed and drained

1

(15 ounce) can Progresso® dark red kidney beans, rinsed and drained

1

(8 ounce) can Muir Glen® tomato sauce

1

cup finely chopped onion

1

cup chopped green or yellow sweet pepper

2

to 3 teaspoons chili powder

2

cloves garlic, minced

1/2

teaspoon dried oregano, crushed

1/8

teaspoon cayenne pepper

8

ounces dried whole wheat wagon wheel pasta and/or vegetable wagon wheel pasta

1/3

cup shredded reduced-fat cheddar cheese

• 1 In a 3 1/2 - or 4-quart slow cooker combine undrained tomatoes, garbanzo beans, kidney beans, tomato sauce, onion, sweet pepper, chili powder, garlic, oregano, and cayenne pepper. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
• 2 To serve, cook pasta according to package directions; drain. Serve bean mixture over hot cooked pasta. Sprinkle with cheese.